Sun-dried Tomato and Garlic Whipped Potatoes

Oxmoor House
Tangy tomato bits and a subtle garlic flavor enhance these fluffy spuds.
8 servings


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3 lb. Yukon gold potatoes, peeled and cut into chunks
1/4 cup dried tomatoes packed in oil, drained
4 large garlic cloves
1 1/2 cups 2% reduced-fat milk
2 tablespoons light butter
1 teaspoon salt
1 teaspoon pepper


Prep: 12 Minutes
Cook: 20 Minutes

Cook potatoes in boiling water to cover 15 to 20 minutes or until tender; drain well.

Meanwhile, place dried tomatoes and garlic cloves in a mini food processor; process until finely minced. Combine milk and butter in a glass bowl. Partially cover with heavy-duty plastic wrap, and microwave at HIGH 1 1/2 to 2 minutes or until butter is melted. Combine potatoes, warm milk, and salt and pepper in a large bowl. Beat at medium speed with an electric mixer until potatoes are fluffy. Gently stir in dried tomatoes and garlic.

Make-Ahead: Cover and chill prepared potatoes overnight. Microwave at HIGH 5 to 7 minutes to reheat.

Created date

August 2009

Nutritional Information

Calories 183
Caloriesfromfat 15 %
Fat 3 g
Satfat 1.5 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 4.6 g
Carbohydrate 35.9 g
Fiber 3.2 g
Cholesterol 7 mg
Iron 0.7 mg
Sodium 355 mg
Calcium 74 mg